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Desi
goes videsh
While Indian cuisine isn't exactly the flavour on everyone's
palate, our very own chicken tikka masala has enmeshed itself
deeper in the psyche of non-Indians, as an increasing number
of Indian F&B establishments are foraying abroad with
more than just curries and coffee on their menus. By Dinkar
Farwaha
Cheesy
capers
World over, there are countless varieties of cheese, but only
a few can create a sensation like Parmigiano-Reggiano. By
Sayoni Bhaduri
God's
own cuisine
An anecdote goes that when Neil Armstrong set his foot on
the moon, he saw a Malayali selling garam chaya (hot tea)!
Truly, Kerala cuisine has reached the most remote corners
of the world.
High
on spirits
The government may be constantly raising excise duties for
liquor companies and being miserly with giving away licenses,
but this is not deterring the wine and spirits market, which
is currently on a high thanks to the increasing awareness
and demand in India. Contributing to the euphoria is mixology,
which is rapidly gaining recognition in bars the world over.
By Beryl Menezes
Anuga
2007: The showstopper
The big daddy of food shows, Anuga 2007 held in Cologne, Germany,
attracted a staggering 6607 suppliers, with over 80 per cent
coming from across the globe. By Neeti Mehra
Raising
the bar with consistency
Chef Frederic Molinie, executive chef of Le Royal Meridien,
Mumbai, is bent on exploring new heights, not only as a result
of his legacy but also because of his passion for the profession.
By Sayoni Bhaduri
The
Patel invasion
From owning a handful of motels to becoming a lead player
in the industry, the Patels caused a quiet revolution in America's
hospitality industry. By Neeti Mehra
An
ideal meeting place
Crowne Plaza Today, Gurgaon is the new kid on the block. With
discrete advertising promotions, the group has put its best
foot forward to leverage the positive swing in the MICE segment
with the positioning punch as - The Place to Meet. By Sanjeev
Bhar
A
strategy for emergencies
What does one do when confronted with a crisis situation?
How can an organisation prepare itself for any impending emergency?
Listed below are a few pointers that may go a long way in
formulating a precise plan of action for effective disaster
management
Outsourcing
versus in-house
A growing number of establishments today are opting to outsource
laundry facilities for its cost-effectiveness and to ensure
that resources and assets of the property are utlilised to
their maximum potential. By Praveen K Singh
Bringing
a hotel to life
Hoteliers today cannot undermine the importance of a hospitality
consultant to ensure that every minute detail is being taken
care of while bringing the project to life. By Gayatri Vijaykumar
Visibility
for disability
Some hotel guests may have disabilities that are easy to recognise;
for instance, a person using a wheelchair or crutches.
Conference
calls
Come winter, India becomes a favourite destination for conferences
and conventions both of the international and domestic variety.
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